Artículo

La versión final de este artículo es de uso interno. El editor solo permite incluir en el repositorio el artículo en su versión post-print. Por favor, si usted la posee enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

This study investigated the effect of pulsed light (PL) dose on color, microstructure, and microbiological stability of cut apples during 7-day refrigerated storage. Apples were irradiated at two different distances from the lamp (5 or 10 cm) during 2 to 100 s (2. 4 to 221.1 J/cm 2). Cut-apple surface exposed to high PL fluencies turned darker (lower L* values) and less green (higher a* value) than the control, and this effect was more pronounced as PL dose and/or storage time increased. On the contrary, the application of few flashes (2.4 J/cm 2) allowed maintaining the original color of apples slices along storage. Light microscopy images of treated samples showed degraded walls and broken plasmalemma and tonoplast, which may explain, at least partially, the increase in browning of irradiated apples at high doses. Inactivation patterns of inoculated microorganisms depended on PL dose and the type of microorganism. After 100 s PL treatment at 5 cm, no counts were observed for Saccharomyces cerevisiae KE162, while for Escherichia coli ATCC 11229 and Listeria innocua ATCC 33090, reduction levels were 2. 25 and 1. 7 logs, respectively. Native microflora population was in general higher in control samples than in 10 and 60 s PL irradiated apples along the whole storage. Although the application of high PL fluencies allowed obtaining greater microbial reductions, they also promoted browning of apple. Application of PL at a dose of 11.9 J/cm 2 could extend the shelf life of cut apple with minimal modification in color. © 2011 Springer Science + Business Media, LLC.

Registro:

Documento: Artículo
Título:Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability
Autor:Gómez, P.L.; Salvatori, D.M.; García-Loredo, A.; Alzamora, S.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Ciudad Autónoma de Buenos Aires, Argentina
Departamento de Química, Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires 1400, 8300 Neuquén, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina
Palabras clave:Color; Cut apple; Dose; Microbiological stability; Pulsed light; Structure; Cut apple; Dose; Dose effects; High dose; In-control; Listeria innocua; Microbial reduction; Microbiological stability; Microscopy images; Native microflora; Plasmalemma; Pulsed light; Reduction level; Refrigerated storages; Shelf life; Storage time; Tonoplasts; Cell membranes; Color; Escherichia coli; Structure (composition); Yeast; Fruits; Escherichia coli; Listeria innocua; Malus x domestica; Saccharomyces cerevisiae
Año:2012
Volumen:5
Número:6
Página de inicio:2311
Página de fin:2322
DOI: http://dx.doi.org/10.1007/s11947-011-0598-3
Título revista:Food and Bioprocess Technology
Título revista abreviado:Food. Bioprocess Technol.
ISSN:19355130
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v5_n6_p2311_Gomez

Referencias:

  • Alzamora, S.M., Salvatori, D., Minimal processing: fundamental and applications (2006) Handbook of Food Science, Technology and Engineering, 3, pp. 1-6. , Boca Raton: CRC Press/Taylor & Francis
  • Anderson, J.G., Rowan, N.J., Macgregor, S.J., Fouracre, R.A., Farish, O., Inactivation of food-borne enteropathogenic bacteria and spoilage fungi using pulsed-light (2000) IEEE Transactions on Plasma Science, 28, pp. 83-88
  • Bialka, K.L., Demirci, A., Puri, V., Modeling the inactivation of Escherichia coli O157:H7 and Salmonella enterica on raspberries and strawberries resulting from exposure to ozone or pulsed UV-light (2008) Journal of Food Engineering, 85, pp. 444-449
  • Choi, M.-S., Cheigh, C.-I., Jeong, E.A., Shin, J.K., Chung, M.-S., Nonthermal sterilization of Listeria monocytogenes in infant foods by intense pulsed-light treatment (2010) Journal of Food Engineering, 97, pp. 504-509
  • Dunn, J.E., Clark, R.W., Asmus, J.F., Pearlman, J.S., Boyerr, K., Painchaud, F., (1989) Methods for preservation of foodstuffs, , US Patent No 4. 871. 559 (in USA
  • Dunn, J., Ott, T., Clark, W., Pulsed-light treatment of food and packing (1995) Food Technology, 49, pp. 95-98
  • (1996) Code of federal regulations, , FDA, 21CFR179. 41
  • (2000) Kinetics of microbial inactivation for alternative food processing technologies, , http://www.cfsan.fda.gov/~comm/ift-puls.html, FDA, Accesed 11 February 2009
  • Gómez, P., Alzamora, S.M., Castro, M.A., Salvatori, D.M., Effect of ultraviolet-C light dose on quality of cut-apple: microorganism, color and compression behavior (2010) Journal of Food Engineering, 98, pp. 60-70
  • Gómez-López, V.M., Devlieghere, F., Bonduelle, V., Debevere, J., Factors affecting the inactivation of micro-organisms by intense light pulses (2005) Journal of Applied Microbiology, 99, pp. 460-470
  • Gómez-López, V.M., Devlieghere, F., Bonduelle, V., Debevere, J., Intense light pulses decontamination of minimally processed vegetables and their shelf-life (2005) International Journal of Food Microbiology, 103, pp. 79-89
  • Gómez-López, V.M., Ragaert, P., Debevere, J., Devlieghere, F., Pulsed light for food decontamination: a review (2007) Trends in Food Science and Technology, 18, pp. 464-473
  • Goupy, P., Amiot, M.J., Richard-Forget, F., Duprat, F., Aubert, S., Nicolas, J., Enzymatic browning of model solutions and apple phenolic substrates by apple polyphenoloxidase (1995) Journal of Food Science, 60, pp. 497-501
  • Jun, S., Irudayaraj, J., Demirci, A., Gêiser, D., Pulsed UV-light treatment of corn meal for inactivation of Aspergillus niger spores (2003) International Journal of Food Science & Technology, 38, pp. 883-888
  • Krishnamurthy, K., Tewari, J.C., Irudayaraj, J., Demirci, A., Microscopic and spectroscopic evaluation of inactivation of Staphylococcus aureus by pulsed UV light and infrared heating (2010) Food and Bioprocess Technology, 3, pp. 93-104
  • Monsalve-González, A., Barbosa-Cánovas, G.V., Cavalieri, R.P., McEvily, A., Iyengar, R., Control of browning during storage of apple slices preserved by combined methods, 4-hexyl-resorcinol as antibrowning agent (1993) Journal of Food Science, 58, pp. 797-800
  • Oms-Oliu, G., Martín-Belloso, O., Pulsed light treatments for food preservation. A review (2010) Food and Bioprocess Technology, 3, pp. 13-23
  • Oms-Oliu, G., Aguiló-Aguayo, I., Martín-Belloso, O., Soliva-Fortuny, R., Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus) (2010) Postharvest Biology and Technology, 56, pp. 216-222
  • Ozer, N.P., Demirci, A., Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated on raw salmon fillets by pulsed UV-light treatment (2006) International Journal of Food Science & Technology, 41, pp. 354-360
  • Pereira, R.N., Vicente, A.A., Environmental impact of novel thermal and non-thermal technologies in food processing (2010) Food Research International, 43, pp. 1936-1943
  • Rajkovic, A., Smigic, N., Devlieghere, F., Contemporary strategies in combating microbial contamination in food chain (2010) International Journal of Food Microbiology, 141, pp. S29-S42
  • Sapers, G.M., Douglas, F.W., Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruit (1987) Journal of Food Science, 52, pp. 1258-1262
  • Sauer, A., Moraru, C., Inactivation of Escherichia coli ATCC 25922 and Escherichia coli O157:H7 in apple juice and apple cider, using pulsed light treatment (2009) Journal of Food Protection, 72, pp. 937-944
  • Sharma, R.R., Demirci, A., Inactivation of Escherichia coli O157:H7 on inoculated alfalfa seeds with pulsed ultraviolet light and response surface modeling (2003) Journal of Food Science, 68, pp. 1448-1453
  • Takeshita, K., Sibato, J., Sameshima, T., Fukunaga, S., Isobe, S., Arihara, K., Damage of yeast cells induced by pulsed light irradiation (2003) International Journal of Food Microbiology, 85, pp. 151-158
  • Uesugi, A.R., Woodling, S.E., Moraru, C.I., Inactivation kinetics and factors of variability in the pulsed light treatment of Listeria innocua cells (2007) Journal of Food Protection, 70, pp. 2518-2525
  • Woodling, S.E., Moraru, C.I., Influence of surface topography on the effectiveness of pulsed light treatment for the inactivation of Listeria innocua on stainless-steel surfaces (2005) Journal of Food Science, 70, pp. M345-M351
  • Woodling, S.E., Moraru, C.I., Effect of spectral range in surface inactivation of Listeria innocua using broad-spectrum pulsed light (2007) Journal of Food Protection, 70, pp. 909-916
  • Zar, J.H., (1999) Biostatistical Analysis, , 4th edn., New Jersey: Prentice Hall

Citas:

---------- APA ----------
Gómez, P.L., Salvatori, D.M., García-Loredo, A. & Alzamora, S.M. (2012) . Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability. Food and Bioprocess Technology, 5(6), 2311-2322.
http://dx.doi.org/10.1007/s11947-011-0598-3
---------- CHICAGO ----------
Gómez, P.L., Salvatori, D.M., García-Loredo, A., Alzamora, S.M. "Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability" . Food and Bioprocess Technology 5, no. 6 (2012) : 2311-2322.
http://dx.doi.org/10.1007/s11947-011-0598-3
---------- MLA ----------
Gómez, P.L., Salvatori, D.M., García-Loredo, A., Alzamora, S.M. "Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability" . Food and Bioprocess Technology, vol. 5, no. 6, 2012, pp. 2311-2322.
http://dx.doi.org/10.1007/s11947-011-0598-3
---------- VANCOUVER ----------
Gómez, P.L., Salvatori, D.M., García-Loredo, A., Alzamora, S.M. Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability. Food. Bioprocess Technol. 2012;5(6):2311-2322.
http://dx.doi.org/10.1007/s11947-011-0598-3